There are many variations on the idea. I changed my torte quite a bit from the recipe. I didn't use chives because they didn't suit the colour. I used some leftover cheese sauce and yoghurt instead of cream. I looked for gruyere in the supermarket but it was not to be found. I bought a goat cheese with truffle oil only to find it had anchovies in it. Finally I used swiss cheese between the layers. And in the future I have dreams of veganising it and making this with green layers of kale puree and perhaps a spinach puree. The recipe also suggested crisping up the top layer of potatoes but I didn't do this.
It has been on of those weeks. As well as nausea, I have had a sore back and a terrible headache. The car has been in service, we have had Numeracy Night at school, I have run around after a costume for Sylvia for her book week parade, we have had to buy new school shoes and birthday presents. And there is still swimming, walk to school day and a teddy bears picnic before the school week finishes.
Brussels sprouts with walnuts and cranberries. I hope to make it again and take more notice of the recipe before I share it. I also roasted some pumpkin. It made a really lovely meal.
I am very pleased with how this torte turned out. It looked pretty and tasted delicious. Even without coloured layers, this is a great torte to impress your family and friends. And it will make you feel like Wonder Woman. Though I am not sure that I ever saw her cook!
- Elizabeth's Kitchen for the Shop Local challenge because I used purple potatoes from CERES Farmers Market.
- Jac at Tinned Tomatoes for Bookmarked Recipes as I have had this recipe bookmarked in my notebook.
- Cindy at Vegetarian Mama for Gluten Free Fridays #142.
- Angela at Patisserie Makes Perfect who is guest hosting Cook Blog Share, an event run by Lucy at Supergolden Bakes.
- Dom at Belleau Kitchen for his Simply Eggcellent challenge, which is savoury this month. I think the eggs help this torte keep its shape.
- Lauren from Create Bake Make, Lucy from Bake Play Smile and Dannielle from Zamamabakes for Fabulous Foodie Fridays #52.
More mashed potato recipes from Green Gourmet Giraffe:
Potato boston bun
Mashed potato chocolate cake
Mashed vegetables with promite
Oaxaca tacos (with potato and cheese)
Potato, cauliflower and kale pesto mash
Potato parsley stars
Shepherd’s Pie with Pesto
Walnut and rice nutroast with mashed potato crust
Ombre Potato and Cheese Torte
1kg white potatoes, peeled and diced
500g purple potatoes, peeled and diced
2 cloves garlic, peeled
1/3 cup cheese sauce (or cream)
3-4 tbsp plain yoghurt, divided
2-4 tbsp grated parmesan cheese, divided
2 eggs, divided
1 tsp beetroot powder
1/2 tsp smoked paprika
chopped chives, optional
100g jarlsberg or gruyere cheese, grated
1-2 extra potatoes
breadcrumbs and butter for lining tin*
50g butter, diced
2 tbsp grated parmesan cheese
1 tbsp breadcrumbs*
Place white potatoes in a medium saucepan and purple potatoes in a small saucepan. Fill each saucepan with cold water just up to the potatoes and add a clove of garlic and pinch of salt. Bring to the boil and simmer until tender. It should take about 15 minutes from when you start heating the potatoes and water.
While potatoes are cooking, preheat oven to 180 C (I baked mine at 200 C to amend for my slow oven). Grease a round 22cm springform cake tin with a generous amount of butter. Line base with baking paper and grease paper well. Put a spoonful or two of fine dried breadcrumbs into the tin and tap them around until the base and sides of the tin is covered. Discard any loose breadcrumbs that don't cling to the butter.
Drain each saucepan and return to a low heat and cook until all water has evaporated from the saucepan. Add two thirds of the butter, cheese sauce, yoghurt, parmesan, and eggs to the medium saucepan of white potatoes. Start with less of the yoghurt and parmesan. Mash potatoes and season (I used some chilli salt and wild garlic salt). Use a metal spoon to stir well and get some air into the mashed potato. Check and adjust seasonings and add more yoghurt if it is too stiff - if should be creamy enough to stir. Repeat with purple potatoes and the remaining ingredients (again starting with less yoghurt and parmesan and adding more if required). Trasnfer half the white mash into a bowl and mix in beetroot powder and smoked paprika. After mashing, stir in chopped chives, if using.
Peel and finely slice one of the extra potatoes. Cover with water in a microwave proof bowl and microwave for about 2 minutes or until bendy but not cooked through. Arrange the potato slices on the base of the prepared tin.
Carefully spoon blobs of white mash onto the potato slices. Smooth the mash with the back of a spoon. Sprinkle with half the grated jarlsberg cheese. Repeat carefully spooning and smoothing the pink layer. Sprinkle with remaining cheese. Repeat the spooning and smoothing with the purple layer. Mix the breadcrumbs and parmesan for the crumb topping and sprinkle over the purple layer. Dot with butter.
Bake torte for 50 to 60 minutes or until the crumb topping is golden brown. Cool in the tin. Turn out onto a serving plate, ideally one that can go in the oven. Reheat to serve or you could serve at room temperature. Lasts 4 to 5 days in the fridge.
NOTE: to make it gluten free, use gluten free breadcrumbs.
On the Stereo:
A Letter Home: Neil Young